These White Chocolate Cranberry Oatmeal Cookies are a family favorite for the holidays! They're soft and chewy and have just the perfectly caramelized edges.
Course Dessert
Cuisine American
Prep Time 15minutes
Cook Time 15minutes
Chilling time 30minutes
Total Time 1hour
Servings 25cookies
Calories 140kcal
Author Nora
Ingredients
Dry ingredients:
1 1/4cupsflour
1 1/4cuprolled oats
3/4teaspoonbaking soda
1/2teaspoonsalt
Wet ingredients:
8tablespoonsbuttersoftened
1/2cupwhite sugar
1/2cuplight brown sugar
1large egg
2teaspoonsvanilla extract
Other:
1cupdried cranberries
1/2cupwhite chocolate chipsor more if you want it super chocolatey
Instructions
Place all dry ingredients in a medium bowl and mix until combined.
Add butter and both sugars to a large mixing bowl and cream with an electric mixer until pale and fluffy. Add the egg and vanilla and mix until combined.
Add the dry ingredients to the wet ingredients and mix until a cookie dough forms. Fold in the cranberries and white chocolate. Chill until cold, about 30-60 minutes.
When ready to bake, preheat the oven to 350°F. Line a cookie sheet. Scoop balls of dough with a cookie scoop or tablespoon measure - I do a heaping tablespoon per cookie - and place on the prepared cookie sheet.
Bake for 10-14 minutes, or until flattened and lightly browned. Cool on the cookie sheet for 5 minutes, then transfer to a cooling rack.